Yakisabanonitsuke 焼き鯖の煮付け

History and Origins

In the eastern part of the world, we have been known as the taste of the common people for ages. Because of the fact that a lot of them were washed up in the Japanese Sea, but because of the lack of modern conservation techniques, many manufacturers burned and shipped them for daily use. They valued the baked sauba that had been around a lot, as fish food that farmers could easily eat during their frequent season. The result of such civil wisdom is "the boiling of the broth." Sava is said to represent blue fish, and it has a very high nutritional value. We have a lot of fish to catch, so it's easy to obtain food, but many people have a particular smell and don't like it. However, "salted" can be used to soften the smell and enhance the flavor by loosening and boiling the boiling body of the roaster. It's easier for children to eat by boiling it lightly again.

When It Is Eaten

Sava comes in season from autumn to winter, but the sabbats that are caught in the mountains are delicious because they don't get too fat even in the season. Also, you can't see a big difference between riding fat throughout the year. A farmer has long been boiled with leaves that are in their early spring season.

How It Is Eaten

I'll loosen the baked sabbats to a small size and add a cup of onions to it. The soy sauce is seasoned with taste, such as using a soft mouth, a thick mouth, or a soft sauce instead of sugar. It's a delicious dish for dinner, but after the evening it tastes good and delicious.

Recipe — Serves 3

Ingredients

• 1 grilled mackerel
• 1 onion
• 600 ml water
• as needed ginger
• Mix: 100 ml sake
• Mix: 25 g sugar
• Mix: 100 ml soy sauce

Method

1. Cut the baked sabbatical into small pieces (a small size that is easy to eat) and then cut the cucumber into a mold.
2. Mix water and flavor A with water, boil it, boil it, put a broth, put a bowl in it, and do it with an alumi wail.
3. When the rice is boiled, it's done. I'll leave it until it's a little more familiar. If you put it in, I'll add a thousand slices to the bowl.
4. The recipes are thin, since the salt and the sweetness of the cucumbers differ. If you want to serve a kok, add a little sieve oil instead of citrus oil and hold down sugar. If you want a full taste, add a soft - mouthed oil. If you're concerned about the smell of fish, you may cook with sliced pepper.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.